Gluten-Free Oatmeal Meatloaf Recipe

When you have a gluten intolerance, it can be hard to enjoy the same things as everyone else, such as meatloaf. Whatever your reason is for going gluten-free, you should still be able to enjoy this classic comfort food. This recipe uses oatmeal instead of breadcrumbs, but still tastes like the classic meatloaf that we all know and love. 

Recipe developer Stephanie Rapone of Pantry to Plate Meals came up with this unique gluten-free meatloaf recipe, perfect for anyone with or without a gluten intolerance. "I love that this recipe tastes like real meatloaf, while still avoiding two major allergens. It doesn't feel like you're giving anything up," Rapone shares. "This is a classic weeknight recipe, as it comes together so fast and easy, and gives me plenty of time to make a quick roasted vegetable as a side dish." 

Keep reading to find out how to make this gluten-free oatmeal meatloaf. 

You will only need a few ingredients to make this recipe. Aside from lean ground beef, make sure you have a yellow onion, rolled oats, whole milk, garlic powder, horseradish, ketchup, yellow mustard, brown sugar, and kosher salt. "Oats act as the binder in this meatloaf, instead of breadcrumbs or eggs," Rapone notes.

Once you have those things, you can make this gluten-free oatmeal meatloaf.

Preheat your oven to 400 F. As you wait for oven to get hot, use the large holes on a box grater to grate the onion to achieve the perfect consistency — this is much easier than chopping.

Then, add the onion in a medium- to large-sized mixing bowl. Go ahead and toss the oatmeal, whole milk, garlic powder, horseradish, ¼ cup ketchup, 1 teaspoon of yellow mustard, and salt into the mixing bowl with the onion. "Using the oats with the whole milk is a nod to panade, which is a great method for keeping meat tender," Rapone shares. Use a fork to combine. 

Then, let the mixture sit for at least 5 minutes.

While the onion mixture sits, take out another small bowl and add your remaining ½ cup of ketchup, 1 teaspoon of yellow mustard, and all the brown sugar. Use a fork to mix well. "The glaze is sweet and tangy at the same time, a great complement to the rich flavor of the beef," Rapone says. 

Then, line a large rimmed baking sheet with foil and spray with nonstick cooking spray. This will prevent anything from sticking to the pan.

Lastly, combine the beef into the onion mixture, and use your hands to incorporate the ingredients together. 

Don't wash your hands just yet. Use them to form 6 mini-meatloaves from the meat mixture. They should be about 1 ½ inches thick and look like a 4x6-inch oval. Plop them on the lined baking sheet and brush the ketchup glaze over the top.

Pop the mini meatloaves into the preheated oven and bake for 25 minutes. Toward the end of the cooking time, use a probe thermometer to check the temperature to ensure the meatloaves reach 155 F internally.

After you remove the meatloaves from the oven, let them sit for 5 minutes and serve. "I love to serve this on a weeknight with roasted green beans," Rapone suggests. It would also be great with a side of mashed potatoes. If you happen to have anything left, save it for another meal. "This meatloaf will stay fresh in an air-tight container in the fridge for up to 5 days," Rapone shares. "It's perfect to reheat for lunch or dinner later in the week."